When I need a guaranteed crowd-pleaser with zero fuss, this Velveeta Mac and Cheese Crockpot is my secret weapon. It cooks up unbelievably creamy, stays silky on warm, and tastes like pure comfort with every bite.
Why You’ll Love This Velveeta Mac and Cheese Crockpot
- Hands-off cooking – your slow cooker does the work.
- Ultra creamy texture thanks to Velveeta and evaporated milk.
- Perfect for potlucks, game days, and cozy weeknights.
- Stays smooth on warm without drying out.
- Easy to customize with mix-ins and spices.
Velveeta Mac and Cheese Crockpot Ingredients & Substitutions
- 16 ounces elbow macaroni, uncooked (swap shells or cavatappi; use gluten-free pasta if needed and reduce cook time slightly)
- 16 ounces Velveeta, cut into 1-inch cubes (processed cheese keeps sauce silky; use store brand if preferred)
- 2 cups sharp cheddar, freshly shredded (or Colby Jack, Monterey Jack, or a blend)
- 1 can evaporated milk, 12 ounces (sub half-and-half; evaporated milk resists curdling)
- 2 cups whole milk (or 1.5 cups milk + 1/2 cup heavy cream for extra richness)
- 4 tablespoons unsalted butter, cubed
- 4 ounces cream cheese, softened, optional for extra creaminess
- 1 teaspoon dry mustard (or 2 teaspoons Dijon)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or sweet)
- 1/2 to 1 teaspoon kosher salt, to taste
- 1/2 teaspoon black pepper
- 1 to 2 teaspoons hot sauce, optional, for gentle warmth
Step-by-Step Instructions to Make Velveeta Mac and Cheese Crockpot
Prep the Slow Cooker
Spray a 6-quart slow cooker with nonstick spray or butter it lightly. This helps prevent sticking and makes cleanup easier.
Whisk the Creamy Base
In the crock, whisk evaporated milk, whole milk, dry mustard, garlic powder, paprika, salt, pepper, and hot sauce if using. Add butter and cream cheese.
Add Pasta and Cheeses
Stir in the uncooked macaroni, then scatter in Velveeta cubes and shredded cheddar. Press everything down so pasta is mostly submerged in liquid.
Cook Low and Slow
Cover and cook on LOW for 1 hour. Open, stir well to melt and combine cheeses, scraping corners. Re-cover and cook another 45 to 75 minutes, stirring every 30 minutes, until pasta is just tender and sauce is glossy and thick. Total time is typically 1 hour 45 minutes to 2 hours 15 minutes depending on your cooker.
Adjust and Serve
Taste and adjust salt. If too thick, stir in a splash of warm milk. Switch to WARM for serving to keep it silky for up to 2 hours. Garnish with extra cheddar, chives, or a dash of paprika.
Tips for Success
- Use LOW, not HIGH, to avoid overcooking the pasta.
- Shred cheese from a block for the smoothest sauce.
- Stir a few times during cooking to prevent clumps and ensure even tenderness.
- Cook to just-tender pasta; it will continue to soften on warm.
- If using gluten-free pasta, start checking at 60 to 75 minutes.
Variations of Velveeta Mac and Cheese Crockpot
- Bacon Jalapeño: Fold in crisp bacon and diced jalapeños at the end.
- Broccoli Cheddar: Stir in steamed broccoli florets during the last 10 minutes.
- Buffalo Chicken: Add shredded rotisserie chicken and a drizzle of buffalo sauce.
- Cajun Kick: Season with 1 to 2 teaspoons Cajun seasoning and a squeeze of lemon.
- Truffle Mushroom: Sauté mushrooms in butter and finish with a little truffle oil.
- Chili Mac: Swirl in warm chili for a hearty one-bowl dinner.
Serving Suggestions: What to Pair with Velveeta Mac and Cheese Crockpot
- BBQ pulled pork, ribs, or rotisserie chicken for a backyard-style plate.
- Green salad with zesty vinaigrette to cut the richness.
- Roasted broccoli, Brussels sprouts, or garlicky green beans.
- Crispy chicken tenders or air-fried shrimp for added protein.
- Toppings bar: hot sauce, scallions, crushed butter crackers, or toasted panko.
Storage & Reheating Instructions
Refrigerate leftovers in an airtight container for 3 to 4 days. The sauce firms up when cold.
- Stovetop: Reheat gently over low heat with a splash of milk, stirring until creamy.
- Microwave: Warm in short bursts, stirring and adding milk as needed.
- Freezing: Not recommended for assembled mac since pasta softens. If you must freeze, freeze the cheese sauce alone and add freshly cooked pasta later.
Memories Made Around the Table
I first brought this to a fall potluck and watched it disappear before the chili even got ladled. Kids asked for seconds, grown-ups asked for the recipe, and I knew it would be a forever staple.
FAQs
Can I use pre-cooked pasta?
Yes. Cook pasta 2 minutes shy of al dente, drain, and stir into the warmed sauce during the last 20 minutes on LOW. Reduce total slow-cooker time.
What size slow cooker works best?
A 6-quart slow cooker is ideal. For a 4-quart, make 3/4 of the recipe to avoid overflow.
Can I cook it on HIGH?
You can, but it is riskier. If needed, cook on HIGH 1 to 1.5 hours, stirring every 20 minutes. Watch closely to prevent mushy pasta.
How do I prevent the sauce from getting grainy?
Keep it on LOW, use evaporated milk, and shred cheese from a block. Stir periodically and avoid overheating.
Can I make it ahead?
You can cube cheeses and mix the liquid base up to 24 hours ahead. Assemble and cook just before serving for best texture.
Final Thoughts
This Velveeta Mac and Cheese Crockpot is the set-it-and-enjoy comfort classic that never fails. It is creamy, cozy, and ready to win over every plate at the table.
Velveeta Mac and Cheese Crockpot: Ultra Creamy
Equipment
- 1 Slow cooker (6-quart)
- 1 Whisk
- 1 Wooden spoon
- 1 Nonstick cooking spray (optional)
Ingredients
Mac and Cheese
- 16 oz elbow macaroni uncooked
- 16 oz Velveeta cut into 1-inch cubes
- 2 cup sharp cheddar cheese freshly shredded
- 1 can evaporated milk 12 oz
- 2 cup whole milk
- 4 tbsp unsalted butter cubed
- 4 oz cream cheese softened, optional
- 1 tsp dry mustard or 2 tsp Dijon
- 1 tsp garlic powder
- 0.5 tsp paprika smoked or sweet
- 0.75 tsp kosher salt to taste
- 0.5 tsp black pepper
- 1 tsp hot sauce optional, up to 2 tsp, for gentle warmth
Instructions
Velveeta Mac and Cheese Crockpot
- Spray a 6-quart slow cooker with nonstick spray or butter it lightly. This helps prevent sticking and makes cleanup easier.
- In the crock, whisk evaporated milk, whole milk, dry mustard, garlic powder, paprika, salt, pepper, and hot sauce if using. Add butter and cream cheese.
- Stir in the uncooked macaroni, then scatter in Velveeta cubes and shredded cheddar. Press everything down so pasta is mostly submerged in liquid.
- Cover and cook on LOW for 1 hour. Open, stir well to melt and combine cheeses, scraping corners. Re-cover and cook another 45 to 75 minutes, stirring every 30 minutes, until pasta is just tender and sauce is glossy and thick. Total time is typically 1 hour 45 minutes to 2 hours 15 minutes depending on your cooker.
- Taste and adjust salt. If too thick, stir in a splash of warm milk. Switch to WARM for serving to keep it silky for up to 2 hours. Garnish with extra cheddar, chives, or a dash of paprika.